This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
Granola Bars / Cereal
Ingredients
- 3 1/2 cups oats, rolled, (if you want bars use steel cut oats so it will stick together better)
- 1 cup almonds, raw, sliced
- 1 cup cashews, or walnuts or pecans
- 1 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds, raw
- 1/2 cup pumpkin seeds, raw
- 2 teaspoons cinnamon, ground
- 1 1/2 teaspoons ginger, ground
- 1/2 teaspoon nutmeg, ground
- 6 tablespoons butter, unsalted
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
-
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
-
Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
-
Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
-
Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
-
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
-
The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Recipe Notes
We recommend organic ingredients when feasible.
Whole Food Snacks for Kids and Adults
Can I make cereal with the steel cut oats? It’s all I have right now and Idon’t want to make bars. Thanks!
Do u use quick oats or old fashioned? Ty
I make this recipe every other week for my husband and me… We love it! I’m sorry that I don’t have time to read through 90 pages of comments, and maybe this has already been answered. We’re getting ready to start the Daniel Fast next week, and I wondered if there is a way to make this adaptable for the fast. If you’re not familiar with the fast, it’s very strictly vegan, including the fact that I wouldn’t be able to use cow butter, but could I use coconut oil? Also, I can’t use any sweeteners, including I can’t use honey. I know the honey helps hold it together, but would it still work okay without adding honey? Obviously not as sweet, and also not held together, so a “looser” granola. The thing I’m looking for is that this would be a whole grains/nuts mix that would be great sprinkled on fruit for breakfast! I’m just curious if you’ve ever tried something like that with this recipe. Have you ever added raisins or dates, for example, to maybe add some sweetness to it. I might also add that I live overseas, so my options are somewhat limited… Any thoughts or recommendations you have would be greatly appreciated! ;)
Coconut oil would be a good sub for the butter, but I’m not sure how it would turn out without honey. Good luck!
Thank you!